Ingredients:

  • 1 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 1 medium (150g) red bell pepper, diced
  • 3 cloves (15g) garlic, minced
  • 1 lb (450g) lean ground turkey
  • 1 can (15 oz / 425g) pure pumpkin purée
  • 1 can (14½ oz / 411g) fire-roasted diced tomatoes
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 2 cups (480ml) low-sodium chicken broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and red bell pepper, stirring frequently for 5-7 minutes until the onions are translucent and the peppers soften. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Increase the heat slightly and add the 1 lb ground turkey. Use a spoon to break the meat into small crumbles. Cook until the turkey is no longer pink and reaches a safe internal temperature of 165°F (74°C).
  3. Stir in the 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, coating the meat and vegetables in the spices.
  4. Pour in the 15 oz pumpkin purée, 14½ oz diced tomatoes with juices, 15 oz black beans, 15 oz kidney beans, and 2 cups chicken broth. Stir until the mixture is a uniform, deep orange-brown.
  5. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally, until the liquid has reduced and the texture is thick enough to coat the back of a spoon.